Easy Pork Stroganoff
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
277 kcal
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Course
Main Course
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Cuisine
Russian
Easy Pork Stroganoff
Description
The dish begins by quickly pan-frying pork strips in butter and olive oil to seal in juices, then removing them. Shallots are softened before adding vermouth (or a substitute like cognac or white wine) to deglaze the pan and concentrate flavor. Mushrooms are added and cooked until tender, and the mixture is seasoned with salt, smoked paprika, tomato paste, mustard, and garlic, creating a layered, flavorful sauce base.
Stock is incorporated to adjust consistency, then the pork returns to the pan to simmer gently in the sauce. The final step is stirring in sour cream and dried or fresh herbs such as parsley and dill, lending the sauce silky richness and aromatic freshness. The balance of tangy sour cream with savory mushrooms and spices defines the stroganoff character.
This recipe yields a hearty dish suitable for serving over noodles, rice, or potatoes. It stores well refrigerated for up to three days and should be reheated gently with added hot water to maintain sauce texture. Freezing is not recommended to preserve quality.
Ingredients
- 1 tbsp butter
- ½ tbsp olive oil mild
- 600 g pork loin tenderloin/ pork fillet) sliced into strips, approx. 20 oz
- 6 shallot or 1 medium onion, finely diced
- 60 ml vermouth cognac or dry white wine
- 100 g chestnut mushrooms sliced
- 100 g white button mushroom sliced, 1 cup
- 2 cloves garlic minced
- 1 tbsp tomato paste
- 2 tsp English mustard or 1 tbsp Dijon mustard
- 2 tsp smoked paprika (or regular mild paprika)
- 1 tsp salt
- 120 ml mushroom stock ½ cup) or chicken stock
- 240 ml sour cream 1 cup
- 1 tbsp parsley dried
- 1 tsp dried dill or fresh
Instructions
- Heat the butter and oil in a non-stick pan and pan fry the pork strips for only a couple of minutes. Transfer onto a bowl.
- Lower the heat and add the diced shallots, cooking for about 5 minutes until softened. Pour the vermouth and turn the heat to high. Cook until it is almost gone and the wine aroma dissipates.
- Add the mushrooms and cook for a further 5 minutes, stirring. Pour in some of the stock if the pan gets too dry.
- Stir in the salt, paprika, tomato paste, mustard, garlic and rest of the stock. Bring to a simmer and add the pork into the sauce.
- Add the sour cream and herbs and stir in until warmed through.
- Taste the sauce, seasoning with salt and pepper as needed.
Notes
- Store the pork stroganoff refrigerated for up to three days and stir in a little hot water when reheating to loosen the sauce.
- Avoid freezing this dish as it may negatively affect texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Calories | 277kcal | 14% |
| Carbohydrates | 12g | 4% |
| Protein | 35g | 70% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 106mg | 35% |
| Sodium | 797mg | 33% |
| Potassium | 992mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 658IU | 13% |
| Vitamin C | 6mg | 7% |
| Calcium | 40mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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